Thai-Style Coconut Lentil Stew with Chicken Sausage and Lemongrass
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 lemongrass stalks, bruised and cut into 2-inch pieces
- 1 tablespoon fresh ginger, grated
- 12 ounces chicken sausage, sliced into rounds
- 1 cup green lentils, rinsed
- 3 cups chicken broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons fish sauce
- Juice of 1 lime
- 2 tablespoons chopped cilantro, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
- Stir in the minced garlic, bruised lemongrass pieces, and grated ginger. Cook for 1 minute until fragrant.
- Add the sliced chicken sausage and cook for 5 minutes, stirring occasionally, until the pieces begin to brown.
- Pour in the rinsed green lentils and chicken broth. Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 25 minutes, stirring once or twice, until the lentils are tender.
- Stir in the coconut milk and fish sauce. Simmer uncovered for 5 more minutes.
- Remove the lemongrass pieces, then stir in the lime juice. Ladle into bowls and top with chopped cilantro.
Notes
Bruise the lemongrass well before adding it so the flavor releases fully into the broth. If the stew thickens too much on reheating, add a splash of broth or water to loosen it. Leftovers keep in the fridge for three days and taste even better the next day once the flavors settle.
Course: Main Course
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife